May 01, 2014

Steamed Artichokes

There’s something very satisfying about eating a globe artichoke. The whole vegetable is sitting royally in your plate, waiting to be tucked in. It takes time to go through all the leaves, dipping them into dressing and then piling them up on a plate. You finally reach the centre, and after removing the furry needles, you are left with an extremely tasty heart.

Artichokes are a vegetable I love, but seldom cook, hence why it is the first recipe featuring them on the blog. I don’t think I ate a single globe artichoke during the five years I lived in the UK, simply because they were not common place to find where I lived. Once of the best surprises about our local market where we now live is the abundance of vegetables, and at this time of year, artichokes are a plenty.

If you’ve never tried eating a globe artichoke before, I’d encourage you to try it and you’ll be on for a treat. Here I give you a recipe to steam them and a selection of two dressings to go with.

Steamed Artichokes with Two Dressings – serves 2
•6tbsp olive oil
•1 garlic clove, peeled and chopped
•2 globe artichokes
•Salt and pepper
•A bunch of fresh parsley, chopped
•1tsp wholegrain mustard
•Juice of ½ lemon
•White pepper
•1tbsp shoyu or tamari
•1tbsp balsamic vinegar

1.Heat 2tbsp olive oil on a very gentle heat in a large pot, add the garlic and sauté for a couple of minutes.
2.Prepare the artichokes by cutting their stem. Place them stem side up in the pot, add 250ml water, bring to a gentle simmer, cover with a tight lid and leave to steam for about 55min until tender. Add more water if necessary, while they are cooking.
3.Prepare the lemon, mustard and parsley dressing by mixing together in a small cup salt and pepper, parsley, wholegrain mustard, lemon juice and 2tbsp olive oil.
4.Prepare the soy dressing by mixing together white pepper, soy sauce, balsamic vinegar and 2tbsp olive oil.
5.Leave the artichokes to cool down for at least 15min before serving with the two dressings.

Artichauts à la Vapeur et Deux Assaisonnements – pour 2 personnes
•6cs d’huile d’olive
•1 gousse d’ail, pelée et émincée
•2 gros artichauts
•Sel et poivre
•Une poignée de persil, émincé
•1cc de moutarde à l’ancienne
•Jus d’1/2 citron
•Poivre blanc
•1cs de shoyu ou tamari
•1cs de vinaigre balsamique

1.Faire chauffer tout doucement 2cs d’huile d’olive dans un grand faitout, ajouter l’ail et faire revenir quelques instants.
2.Préparer les artichauts en coupant leur queue. Les mettre dans le faitout tête en bas, ajouter 250ml d’eau, porter à frémissement, couvrir avec un couvercle et laisser cuire à la vapeur pendant environ 55min, jusqu’à ce que les artichauts soient tendres. Si nécessaire, ajouter de l’eau en cours de cuisson.
3.Préparer le premier assaisonnement en mélangeant dans un ramequin du sel et du poivre, le persil, la moutarde, le jus de citron et 2cs d’huile d’olive.
4.Préparer le deuxième assaisonnement en mélangeant dans un ramequin du poivre blanc, la sauce soja, le vinaigre balsamique et 2cs d’huile d’olive.
5.Laisser les artichauts refroidir pendant environ 15min avant de servir avec les deux assaisonnements.

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